For the raspberry coulis, place all ingredients in saucepan and cook until soft. Strain raspberries through sieve to remove all seeds.

For the Pavlovas, preheat oven to 275 degrees F and line 3 sheet pans with parchment paper and spray with cooking spray. Beat egg whites, salt and cream of tartar in bowl until stiff. Add sugar a little at a time, beating until stiff and glossy. Add cornstarch, then vinegar ending with adding vanilla. Fold in poppyseeds. Make Pavlovas with teaspoon for small shells, indenting the center of each. Bake at 275 degrees F for 40 minutes, remove and cool.

Whipped cream: place all ingredients in chilled bowl and whip.

To plate, place 1 teaspoon raspberry coulis on bottom of plate, 1 mini pavlova, piped with whipped cream, topped with orange compote and garnish with chiffonade of fresh mint.

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